Abstract: The increasing health concerns and environmental impacts associated with conventional meat consumption have intensified the demand for sustainable and nutritious alternatives. This study, “Formulating Meat analogue: Health-Promising Sustainable Meat Substitute”, aimed to develop and evaluate a plant-based meat analogue using kidney bean, soya bean, chickpea, mushroom, and wheat gluten. Three formulations (V1, V2, and V3) were prepared with varying proportions of ingredients and assessed for sensory, physicochemical, nutritional, and microbial characteristics. Sensory evaluation by a semi-trained panel using a 5-point hedonic scale identified Variation 1 (40% kidney bean with balanced inclusion of other ingredients) as the most acceptable, with high scores for appearance, texture, and taste. Nutrient analysis revealed the product contained 23.5% protein, 18.7% carbohydrates, 3.16% fat, and provided 197.24 kcal per 100 g, alongside appreciable amounts of fiber, calcium, sodium, and iron. Physicochemical assessments confirmed favorable water and oil absorption capacities, while microbial analysis demonstrated a safe shelf life of 21 days. The findings indicate that the formulated meat analogue is a protein-rich, low-fat, and nutrient-dense product with desirable sensory properties, offering a sustainable alternative to meat. This study highlights the potential of plant-based meat substitutes to improve dietary protein intake, especially among vegetarians, while contributing to environmental sustainability

Keywords: Meat analogue, Kidney bean, Plant-based meat, Protein alternative.

Downloads: | DOI: 10.17148/IARJSET.2026.13266